Okay, so I'm sure we're all familiar with the book Kitchen Confidential by the great Anthony Bourdain. If not, you've likely seen him and are familiar with his point of view. Today's entry is about how chefs used to be revered like physicians and idolized like rockstars...at least, according to Anthony Bourdain. 

Bourdain claims that coming up in the kitchen, there was a seedy underbelly that was really only known by the industry and was for the most part overlooked as long as things got done. So what exactly did this entail? Sex in the office, questionably 'legal' activities in the bathroom, heavy drinking on the line...chefs were permitted to lead a near-Keith Richards lifestyle. Then it stopped. 

Well, that is, at least in the higher end of the culinary spectrum. The lower end of the proverbial spectrum managed to elude the reformation that befell their upscale counterparts. The problem being that the general public began to frown on the hedonistic lifestyle of the lower end of the culinary industry and the chefs employed therein. In fact, it's only now that the new generation of young, up and coming chefs are beginning to surface and redefine the industry, that the general public is beginning to view us in a different light. 

There's still an underbelly, but it's very different than that of yesteryear. So what is it? Consider this, when the world at large is getting out of work, we are entering the busiest part of our day--the preparation and servicing of the dinner crowd. Hours later, when others are fast asleep, we are breaking down the kitchen and considering tomorrow's menu. The hours take their toll. The following day when most are going to lunch, we are rolling out of bed from a night that stretched into early hours of the morning...often passing morning joggers on our way home from the kitchen. 

So if you see us on the street--no doubt on our way home, while you head to the office--take a moment, stop and say hello. You just might make a new friend...underbelly or not.

All for now. 

Chef